Steamed Shrimp Dumpling with Ginger and Herbs

Finely chop the Scallion (1 bunch) and Fresh Cilantro (1/3 cup).

Chiffonade the Fresh Thai Basil Leaves (10).

Juice the Lime (1) in a small bowl.

Combine Granulated Sugar (1 Tbsp), lime juice, Fish Sauce (1 Tbsp), chopped scallions, chopped cilantro, and thai basil in the bowl with the lime juice. Set aside.

Puree the Shrimp (8 oz) in a food processor or finely mince by hand.

Mince the Thai Chili Pepper (1) and Scallion (1).

Finely chop the Fresh Ginger (1/2 in).

Combine the minced or pureed shrimp, thai chili, scallion, and ginger in a bowl. Season to taste with Granulated Sugar (1 Tbsp) and Fish Sauce (1 Tbsp).

Spoon 1 tbsp. filling in the center of one of the Wonton Wrappers (15). Dip an index finger in a dish of water. Brush the outer edges around the filling. Fold the opposite corners together two at a time. Pinch to seal the wonton together. Fold corners over as you go. Repeat.

Prepare a steamer insert in a saucepot. Heat an inch of water until it boils, then insert the steamer basket. If desired, cut 3-inch squares of parchment paper to place under each dumpling.

Steam the dumplings for 7 minutes.

To serve, scoop a small amount of sauce into the center of the dumpling and drizzle with olive oil.